Start by whisking together the flour, baking powder, and salt in a medium-sized bowl, and then set it aside for later. 

In a larger bowl, whisk together the cold water and baking soda, and then add the ricotta cheese, vanilla extract, oil, lemon zest, sugar, and the egg. Take your time to whisk everything together until it's nice and smooth, make sure to break up any lumps of ricotta so the batter is creamy and silky. 

Next, stir in the melted butter and lemon juice. The butter adds richness, and the lemon juice really brightens up the flavor.

Now, gently fold in the dry ingredients that you set aside earlier, mixing just until the flour is incorporated. 

Don’t worry about a few lumps, this is totally normal, and overmixing can make the pancakes less fluffy! 

Let the batter rest for about 10 minutes at room temperature; this is the secret to getting those extra fluffy pancakes.

Once the batter is ready, heat a lightly greased skillet or griddle over medium-high heat. I like to keep the heat steady to make sure the pancakes cook evenly without burning. 

When your skillet is hot, use a 1/4 cup measuring cup to scoop the batter and pour it onto the skillet. 

Cook the pancakes in batches so the pan doesn’t get crowded. You’ll know it’s time to flip when you see bubbles forming on the surface and the edges looking set, usually around 2-3 minutes. 

Flip the pancakes gently and cook the other side for another 2-3 minutes, or until golden brown and fully cooked through. 

Serve warm, and enjoy the fluffiest, lemony pancakes!